How to make Chicken Jehangiri- SK Khazana -

This delicious chicken dish, very popular dish in Old Delhi, is cooked in a unique way

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken (चिकन), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Indian

Course : Main Course Chicken


For more recipes related to Chicken Jehangiri- SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken In Thai Green Curry Chicken curry in Coconut milk Scallion Cheesy Chicken Chicken And Cheese

Chicken Jehangiri- SK Khazana

Chicken Jehangiri- SK Khazana Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Jehangiri- SK Khazana Recipe

  • Chicken cut into 2 inch pieces on the bone 750 grams

  • Coriander seeds 1 tablespoon

  • Fennel seeds (saunf) 2 teaspoons

  • Onion chopped 1 medium

  • Ginger crushed 1 tablespoon

  • Garlic crushed 1 tablespoon

  • Black peppercorns 10-15

  • Cloves 3-4

  • Bay leaves 2

  • Cinnamon 1 inch stick

  • Green cardamoms 2-3

  • Black cardamom 1

  • Salt to taste

  • Oil 4 tablespoons

  • Onion puree 1 cup

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Chicken Masala 1 teaspoon

  • Fresh tomato puree 1 cup

  • Fresh coriander sprigs to garnish


Step 1

Heat sufficient water in a deep non-stick pan, add coriander seeds, fennel seeds, onion, ginger, garlic, black peppercorns, cloves, bay leaves, cinnamon, seeds of green cardamoms, cracked black cardamom and salt and mix well. Allow the water to come to a boil.

Step 2

Heat 3 tbsps oil in a non-stick wok, add onion puree, mix well and sauté till golden brown, stirring occasionally.

Step 3

Add chicken to the boiling water and cook for 10-15 minutes.

Step 4

Add ginger-garlic paste to the onion mixture, mix and sauté for 1 minute. Add salt, turmeric powder, red chilli powder and chicken masala, mix well and sauté for 1 minute.

Step 5

Add tomato puree and mix well, cover and cook till oil separates.

Step 6

Meanwhile, drain the chicken pieces from the stock and set aside. Continue cooking the stock till it reduces slightly.

Step 7

Heat remaining oil in a shallow non-stick pan, add the chicken pieces and sauté on high heat till they become light golden brown on all sides.

Step 8

Add the chicken pieces to the tomato-onion mixture and mix well.

Step 9

Meanwhile, strain the prepared stock into a bowl. Add 2-3 ladles of stock to the chicken mixture, mix well, cover and cook for 5-7 minutes.

Step 10

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.